Experience the best of hospitality with Canada’s most diverse restaurant & events company
Toronto, ON, Canada
Founded in 1993 by Peter Oliver and Michael Bonacini, Oliver & Bonacini Hospitality is now recognized as one of Canada’s leading restaurant and event groups. With locations in Toronto, Montreal, Edmonton, Calgary and beyond, O&B’s diverse portfolio currently includes a collection of unique and innovative restaurants, event spaces, and several strategic partnerships. O&B’s restaurants include à la carte dining, quick service, catering, group dining and special events. The company’s private dining and events division, Oliver & Bonacini Events and Catering, manages a number of large-scale event venues, including Arcadian, The Carlu, and the Toronto Region Board of Trade, among others. Oliver & Bonacini credits its success to the development of a strong corporate culture, where excellence of food quality and service are valued above all else. With even further expansion ahead, Oliver & Bonacini’s standards of food and service excellence remain the main focus of the company’s vision.
On-site · Toronto
The line cook is responsible for executing food orders with high-caliber preparation and presentation while maintaining kitchen cleanliness. They must also ensure proper food storage, labeling, and rotation to minimize waste and uphold safety standards.
On-site · Toronto
The server assistant supports the front-of-house team by maintaining a clean dining environment and assisting with food and beverage service. They are responsible for running food, clearing tables, and ensuring all service standards are met throughout the shift.
On-site · Toronto
The Senior Cook will lead their station during exclusive events and corporate functions while maintaining high standards of food quality and presentation. They are also responsible for mentoring junior staff, managing prep lists, and ensuring strict adherence to health and safety protocols.
On-site · Toronto
The dishwasher is responsible for cleaning and organizing all kitchenware, glassware, and equipment to ensure smooth kitchen operations. They also maintain the cleanliness of the dish area and assist the kitchen team with various support tasks.
On-site · Toronto
The Pastry Chef will lead the pastry kitchen team to produce high-quality desserts, pastries, and confections while maintaining strict standards. They are responsible for managing food costs, ensuring recipe consistency, and overseeing daily kitchen operations.
On-site · Toronto
Oversee daily restaurant operations, including staffing, service execution, security, inventory, and cost controls, while upholding service standards and delivering memorable guest experiences. Lead, coach, and develop team members; collaborate with leadership on events and activations; and build strong relationships with guests, staff, and senior leaders.
On-site · Toronto
Welcome and seat guests, manage reservations and waitlists, provide accurate wait times, and coordinate seating and table rotation with restaurant teams. Maintain a polished host area, respond to guest questions and requests, support service recovery, and assist with bussing or running food and beverages as needed.
On-site · Toronto
The restaurant manager is responsible for overseeing daily operations, including staff scheduling, inventory management, and ensuring high service standards. They must also maintain equipment, manage vendor relations, and ensure compliance with cash control and safety procedures.
On-site · Mont-Tremblant
The line cook is responsible for preparing, cooking, and plating dishes to order while maintaining a clean and organized station. They must also manage inventory, follow food safety protocols, and communicate effectively with the kitchen and service teams.
On-site · Mont-Tremblant
The dishwasher is responsible for cleaning and organizing all dishes, glassware, utensils, and kitchen equipment while maintaining a sanitary dish area. They also assist the kitchen team with receiving supplies, managing waste, and ensuring the kitchen remains stocked during service.
On-site · Toronto
The restaurant manager is responsible for overseeing daily operations, including staff scheduling, inventory management, and ensuring high service standards. They must also maintain equipment, handle customer queries, and ensure compliance with cash control and safety procedures.
On-site · Mont-Tremblant
Lead a kitchen station by managing daily mise en place, supervising staff, and ensuring all dishes meet restaurant standards. Maintain inventory, control food costs, and strictly adhere to food safety and sanitation protocols.
On-site · Toronto
The Grill Cook is responsible for setting up and maintaining the grill station, preparing and cooking proteins to specific temperatures, and ensuring high-quality presentation. They must also manage inventory, follow food safety guidelines, and communicate effectively with the kitchen team during service.
On-site · Toronto
The dishwasher is responsible for maintaining a clean and organized kitchen by sanitizing dishes, equipment, and work areas. They also assist the culinary team with basic food preparation and ensure service stations remain fully stocked.
On-site · Toronto
The Event Specialist manages inbound business inquiries and coordinates the full event cycle, including client communication, site tours, and planning meetings. They are responsible for maintaining accurate event details in Triple Seat, meeting sales targets, and collaborating with operations and kitchen teams to ensure exceptional service.
On-site · Edmonton
The Executive Chef provides strategic culinary leadership across multiple outlets, ensuring high standards of food quality, consistency, and operational excellence. They are responsible for mentoring the culinary team, managing financial performance, and collaborating with leadership to elevate the overall guest experience.
On-site · Toronto
The Executive Chef provides strategic culinary leadership and direction, ensuring high standards of food quality, consistency, and operational excellence across the organization. They are responsible for managing culinary financial performance, developing high-performing teams, and collaborating with leadership to elevate the overall guest experience.
On-site · Toronto
The bartender and server will prepare beverages, maintain bar inventory, and provide attentive service to guests in a hybrid role. They are responsible for upholding service standards, managing guest interactions, and supporting the floor team as needed.
On-site · Toronto
The bartender is responsible for preparing beverages according to standards, maintaining bar inventory, and providing exceptional service to guests. They must also communicate beverage details effectively and ensure the bar area is clean and well-stocked.
On-site · Toronto
The cook is responsible for daily food preparation, maintaining station prep lists, and ensuring adherence to recipes and presentation standards. They must also manage inventory, maintain kitchen cleanliness, and follow strict food safety and sanitation guidelines.
